Sweet-Potato Butter
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Sweet-Potato Butter
  Sweet Potato    Sauces    Butter    Marinades  
Last updated 6/12/2012 1:25:57 AM. Recipe ID 60125. Report a problem with this recipe.
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      Title: Sweet-potato butter
      Yield: 1 Servings
 
      2 lb Sweet potatoes
      6 tb Unsalted butter
      1 md Shallot -- peeled, thinly
           Slice
    1/4 c  Cider vinegar
  1 1/2 ts Fresh ginger -- finely
           Grated
  2 1/2 ts Dry mustard
    1/2 ts Cayenne pepper
    1/2 ts Salt
    1/8 ts Freshly ground pepper
 
  Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking
  sheet and cook about 40 minutes, or until softened. Let cool. Peel
  sweet potatoes, cut into chunks and set aside. Melt 2 tablespoons
  butter in an 8-inch skillet over medium heat. Reduce heat to medium
  low and add shallots; cook, stirring occassionally, until carmelized,
  6 to 8 minutes. Add vinegar, cook 2 minutes. Stir in ginger, mustard,
  cayenne, salt and pepper. Cook over low heat 2 to 3 minutes. Place
  sweet potatoes in a food processor; add shallot mixture, process
  until smooth. Transfer mixture to a heavy saucepan. Over low heat,
  cook 1 hour, stirring often, until it takes on a deep rich color.
  Cool completely. Transfer mixture to an electric mixer. Add remaining
  4 tablespoons butter in small pieces. Whip until fluffy; serve with
  biscuits.
  
  




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Recipe ID 60125 (Apr 03, 2005)

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